Red-Eye Black Bean Soup

Lunch / Dinner

Red-Eye Black Bean Soup

You’ve also probably never had black bean soup enhanced with freshly brewed coffee — you’ll be buzzing about it with all your friends. Black bean soup without coffee will really seem ho-hum after trying this one. Coffee adds a toasty, woodsy background note to this hearty soup, while bacon lends a smoky element.


8 servings

Total Time

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Cook bacon in a pot until crisp; transfer to a paper-towel-lined plate. Drain all but 3 Tbsp. drippings from pot.

Sauté onion, bell pepper, jalapeño, garlic, bay leaves, paprika, sugar, cumin, oregano, coriander, and cayenne in drippings over medium-high heat until vegetables soften, 5 minutes.

Deglaze pot with coffee, scraping up any brown bits. Stir in black beans and broth; heat to a boil. Reduce heat to medium-low and simmer soup 20 minutes to meld flavors.

Purée 6 cups soup in a blender; return to pot. Stir in bacon and lime juice; season soup with salt and cayenne. Top servings with sour cream and cilantro.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 256

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Cholesterol 19mg 6%

Sodium 948mg 39%

Carbs 29g 9%

Protein 13g

*Percent Daily Values are based on a 2,000 calorie diet.

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